This is a delicious chocolate item with multiple applications. It can be garnished and served as a dessert on its own, or it can be used as a single element on a larger dish. An espresso cup of this is a perfect complement to a plate of cookies or biscotti. If you are arranging a platter of pastries, use this mixture to fill mini tart shells or chocolate cups. You can even spread this on a plate as a plate garnish. There is no gelatin in the recipe, so it is easier to make a batch and work with it at a later point, but if you are filling a cup or a tart, you will get a cleaner finish if you do your filling while the mix is still warm. The praline paste you want to track down should have the consistency of smooth peanut butter. You may have to go to a specialty shop, failing that, see if you can negotiate a deal with a local pastry shop - they most likely will have some on hand.
You will need:
400ml / 13.5fl oz cream
375g / 13.2oz milk chocolate
50g / 1.8oz praline paste
20g / 0.7oz glucose
Method:
- chop the chocolate up small and place it in a bowl
- measure out the praline paste and add it to the chocolate
- put the cream and glucose in a small pot and bring to a simmer
- pour the sweetened cream over the chocolate and praline
- stir with a spatula until you have a smooth ganache
- fill your cups or tarts, or store for later use
- keep refrigerated until serving
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